Lentil and Root Vegetable Soup

Food is a wonderful and powerful way to help families feel a sense of connection to their cultural background through the generations.

Today popular food photographer, stylist, and blogger – Aran Goyoaga of the award winning blog, Cannelle et Vanille, shares with us how her Basque heritage has influenced her in the kitchen and how she continues to share Basque food with her children.

My passion for food and cooking began at a young age as I was surrounded by great cooks and professional chefs. My paternal grandparents lived on a farm where they grew everything they ate and my maternal ones owned a pastry shop where everything was made fresh daily. Basque food is simple. It is all about taking excellent raw ingredients and manipulate them minimally to keep their identity intact. This has really shaped who I am and how I cook today.

Although there were great lunches and dinners going on and people coming and going, there were also humble and simple dishes being cooked by my grandmother and mother. Vegetable stews, soups and legumes were staples.

But I didn’t always have this love for vegetables as I do now. I remember being about 5 years old, my mother sitting next to me patiently feeding me lentils well after everyone else had finished their lunch. She still reminds me to this day how picky of an eater I was as a child. I smile because lentils have really become one of my favorite meals ever and I cook them for my family at least once a week now.

As a mother of two, I think how I can bring my children closer to my culture and heritage and food is the perfect way. Food creates memories.

My kids love this soup served with grilled cheese sandwich triangles that I make with gluten-free bread and raw milk cheese. The call it the “brown soup with cheese”.

Don’t forget to visit Aran’s beautiful food blog, Cannelle et Vanille for more beautiful food photography and recipes.

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